Welcome to the place where I share my adventures in the kitchen with the world. This page has seen quite a few changes over the years, and no doubt has more to follow. This is where I share recipes, document travel adventures, and share some of my photographs. Please feel free to add a few comments and join the discussion.

1.To make your mushy peas, put the butter in a medium
saucepan with the peas and the chopped mint. Put a lid on top and simmer for
about 10 minutes.

2.Add the lemon juice to the peas and adjust seasoning
with salt and pepper.

3.Mash the peas up in a food processor, or by hand
until they are thick and perfect for dipping your fish into. Keep them covered,
over warm heat while you cook your fish and chips.

4.Pour the Canola oil into your deep fat fryer or
a large frying pan and heat to 375°F.

5.Mix the salt and pepper together and season the fish
filets on both sides. Allow to rest 10 minutes as this will help to remove any
excess water from the fish.

6.To make the batter mix the flour, beer and
baking powder together until nice and shiny. The texture should be thick enough
to coat the fish.

7.Dust each fish filet in seasoned flour, then dip
into the batter and allow any excess to drip off.

8.Holding one end, lower the fish filets into the
oil one by one, carefully so you don't get splashed – it will depend on the
size of your fryer how many fish you can do at once. Cook for 4 minutes or so,
until the batter is golden and crisp.

9.Place the fish on a baking tray and put them in
the oven for 5-7 minutes at 350°F to finish cooking while you fry the
chips.

10.Parboil your potatoes in salted boiling water
for about 4 or 5 minutes until softened but still retaining their shape, then
drain and leave to steam until completely dry.

11.When all the moisture has disappeared, fry the
potatoes in the oil that the fish were cooked in at 350°F until golden and crisp.

12.When the potatoes are done, drain them on a
paper towel, season with salt, and serve with the fish and mushy peas.